This is a super easy "surprise" pie, and oh so good. I like it because you put everything into one bowl and pour into unbaked pie shell..very easy! I have made this recipe over and over at Thanksgiving and Christmas time.

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Ingredients:

1 cup cooked squash

2/3 cup sugar

3 Tbsp. flour

3/4 cup milk

1 Tbsp. butter (real butter not margarine)

2 egg yolks

1 tsp. lemon flavoring

1 unbaked pie shell

Cool-whip

Directions:

Throw the first 6 ingredients in a pan and cook them until they are slightly thick. Add the lemon flavoring, pour it all into a pie crust and bake it at 350 degrees F for 30 minutes. Let cool and serve with a dollop of cool whip on top.

Mixed squash with Kelbasa sausage, cheese, and lots of veggies that's good for special diets, It's especially yummy when turkey Kelbasa is used; even when forced to change from standard north American diet to mostly vegetarian.

Pattypan squash can be treated like any summer squash, including a zucchini. It can be grilled in thick slices, cut up and added to a stirfry, put into a cream sauce, sauteed in a mixed vegetable saute, and even stuffed after parboiling it for 15 or 20 minutes. Personally, I wouldn't freeze it unless I had a lot of it. I would enjoy it in the summer as fresh off the vine as I could have it. I feel that we all eat too much out of season vegetables and then wonder why the kids don't like their veggies.

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The kids I have known have all loved fresh veggies right out of the garden, hardly stopping to wash the soil off. However, if you have a super abundance of it, I would grate them up in a food processor (only cutting off the stem and bottom bit first) and then bag it up in one or two cup amounts. This could be used then just like zucchini is in zucchini bread! Enjoy your summer squash!!!!!